Canary Island Hot Pot Recipe

Cover the chickpeas with water and cook on low heat.

Meanwhile, crush the almonds and pine nuts (garlic) in a mortar.

Heat the oil in a skillet and saute the onion over low heat.

When it starts to brown, add the mixture from the mortar, fry for 1 minutes, then add the tomatoes and currants.

Continue cooking on low heat for 15 minutes.

Add this mixture to the chickpeas, season with a little salt, then cook very slowly for about 1 hour, or until the chickpeas are tender. Serve.